Blueberry Lemon Cookies
Servings: 36 cookies
Ingredients
Cookies
- 8 ounces Cream Cheese - softened
- ½ cup Butter - softened
- 1 teaspoon Lemon extract
- 3 tablespoons Lemon zest - reserve 1 tablespoon for icing
- 1 Large egg
- 15.25 ounces Yellow Cake Mix - can use lemon if desired
- 1½ cups Fresh Blueberries
Lemon Glaze
- 1 cup Powdered Sugar
- 2 tablespoons Lemon Juice
Instructions
- Use a mixer and cream together the butter and cream cheese.
- Put in the lemon extract and 2 tablespoons lemon zest. Mix.
- Add in the egg and mix.
- Mix in the cake mix.
- Carefully fold in the blueberries so that you don't crush them.
- Place plastic wrap on the bowl and put it in the fridge to chill for several hours. The dough should firm up.
- Preheat the oven to 375℉. Add parchment paper to a baking sheet.
- Drop the dough balls onto the baking sheet leaving 3 inches of space between them.
- Pop in the oven and bake for 20 minutes or until golden brown. They should be on the center rack in your oven.
- Once done, take it out of the oven and let them cool on the pan for about 10 minutes then move to cooling rack.
- Make the drizzle by combining powdered sugar, lemon zest, and lemon juice. Use a fork or whisk to mix. Add in more sugar or juice as needed. Drizzle over the top of the cookies.
Notes
- Chill the Full Time: Give the dough at least 2 hours in the fridge. Skipping this makes the cookies spread too thin.
- Use Fresh, Cold Berries: Toss berries in straight from the fridge or freezer so they don't bleed color into the dough.
- Check Early: Start checking at 18 minutes. Cream cheese dough can brown faster than a standard cookie.
- Store Un-glazed if Freezing: Freeze the baked cookies before adding the glaze, then drizzle after they thaw for the cleanest finish.